May 2, 2013 – Chica Andaluza

So…tomorrow we move from house renovation Number 2 into our little second home by the sea. It’s been a long 9 months on and off between England and Spain and in other ways it’s flown by. What an experience, we’re lucky to have had it!

The plan is to head back to Spain in about 2 weeks and take a very long rest until we head back to England late autumn and do it all over again. Of course, now it’s become a joint enterprise/job for us and we plan to continue this way for another year or two. Who would have thought this City Slicka turned Chica Andaluza would now become a Lady Builder (as one of my neighbours calls me)?!

I was a sad Chica becuase all the windows and doors were rotten and had to come out — I was a sad Chica because all the windows and doors were rotten and had to come out

Moving on from one home to another, even if it was only a temporary one, still involves packing up belongings that have accumulated (mostly in the kitchen, I confess) and the little flat is starting to look like home as the furniture goes in.

Coming to terms with the new French Doors

And in the same way as a major move, or before the start of a holiday you have to clean the fridge out. Well, you have to eat the contents first before you clean and for people like Chgo John who makes Frittata, this is a challenge which is risen to with pleasure. As we have no chickies here to feed, there were vegetable delights to be made. Here are a few ideas, not exactly recipes, for those days when you need to go shopping but still have a few things to finish off, or you’re eating the contents of your fridge before a holiday or a house move!

Finally...loving the light in our new kitchen! — Finally…loving the light in our new kitchen!

First up was a salad using up cold boiled potatoes, an avocado which wouldn’t last another day, a bag of spinach and a handful of mushrooms. The potatoes were lightly sautéed then the sliced mushrooms added until they were cooked. The spinach was chopped then added and a lid put over the pan until it wilted. Chopped avocado was stirred in and the whole things was dressed with olive oil and balsamic vinegar.

The next day leftover cooked green beans were stir fried with mushrooms and dressed with olive oil and lemon juice while still warm and the zest of a lemon grated over for extra “oomph”.

Finally, a few rashers of grilled bacon made a light supper salad dish with rocket, raw spinach, avocado, baby plum tomatoes and chunks of fresh parmesan and a dressing made with mustard. On the side we ate grilled ciabatta rubbed with a clove of garlic and then drizzled with olive oil and sprinkled with rock salt.